» Process tomatoes in a food processor until smooth. » Combine chipotle, garlic, oregano, espresso powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pat chicken dry with paper towels and coat all over with the chipotle mixture.» Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate. Heat remaining oil in skillet over medium heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in tomoatoes, molasses and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper and serve over rice.